Mom’s Best Cake
Ingredients
- 1 box Duncan Hines yellow cake mix
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 box (large) instant vanilla pudding mix
- 2 tsp ground cinnamon
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan or 9×13-inch baking dish.
- In a large bowl, combine the cake mix, pudding mix, brown sugar, granulated sugar, and cinnamon.
- Add the eggs, vegetable oil, and sour cream.
- Beat until smooth and well combined.
- Pour the batter into the prepared pan.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack.
- If using the glaze, whisk together the powdered sugar, milk, and vanilla, then drizzle over the cooled cake.
Tips
- Add chopped pecans or walnuts for extra texture.
- Serve slightly warm with coffee or tea.
- Store covered at room temperature for up to 3 days.
Prep Time
10 minutes
Bake Time
40–50 minutes
Total Time
1 hour
Servings
12–14 slices
Nutritional Information (Approximate per serving)
- Calories: 380–450 kcal
- Protein: 4 g
- Fat: 20 g
- Carbohydrates: 48 g
- Sugar: 30 g
Conclusion
Mom’s Best Cake is a simple, nostalgic dessert that delivers incredible flavor with minimal effort. The combination of vanilla pudding, cinnamon, and sour cream creates a cake that’s moist, tender, and completely irresistible.
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